PERI PERI CHICKEN KEBABS
6 tbsp peri peri sauce
Zest and juice of ½ lemon
2 crushed garlic cloves
1 tsp dried oregano
1 tbsp olive oil
8 skinless chicken thigh fillets cut into chunky pieces
2 red onions chopped
1 green pepper deseeded and cut into chunks
1 red pepper deseeded and cut into chunks
6 fajitas
3 tablespoons mayonnaise
1 lettuce shredded
Coriander or parsley sprigs
1
Combine the peri peri sauce with the zest and juice of the lemon, add the crushed garlic cloves, the dried oregano and the olive oil and stir well; mix in the chicken chunks and coat with the marinade; cover and place in the fridge to marinate for at least 30 minutes
2
If using wooden skewers, soak them in water for at least 20 minutes; thread the red onions, red and green peppers and marinated chicken onto the skewers and cook on a hot barbecue for about 15 minutes
3
Serve in the fajitas with the mayonnaise, shredded lettuce and parsley or coriander sprigs
